California Essential Business

As part of the Agricultural industry supply chain, Yamagami's Garden Center is proud to be an "essential business."

Below is wording from the Federal Food and Agriculture Sector Plan:

The National Strategy for Physical Protection of Critical Infrastructures and Key Assets defines the sector as the supply chains for feed, animals, and animal products; crop production and the supply chains of seed, fertilizer, and other necessary related materials

Read more here:

https://www.cisa.gov/sites/default/files/publications/nipp-ssp-food-ag-2015-508.pdf

As stated by California Farm Bureau Federation President Jamie Johansson:

"Agriculture has been deemed one of 16 'critical infrastructure'. For the purpose of broadly defining this infrastructure, it includes but is not limited to establishments engaged in growing crops, including nurseries and garden centers"

Read more here:

https://files.constantcontact.com/7abcd025701/f9795b7b-2402-4d9a-be92-d8ca29851ce9.pdf

Our Response to COVID-19

During these unusual times, the physical, mental, and emotional benefits of gardening are more important than ever.

To protect our staff and community, please be aware of these temporary measures:

* We are ONLY open for curbside pick-up and delivery via phone order.

* FREE deliveries to Cupertino and Saratoga on purchases over $50. All other deliveries half-priced. Deliveries are presently scheduled for Tuesday through Saturday.

* Hours: Please check our voicemail - 408-252-3347, facebook and website for the most up-to-date information regarding hours and days we are open. It has been changing on a week by week basis. We are operating with minimal staff, so please be patient with us!

* Please call or email us your plant wish list, and we will respond with what we have in stock. Due to extremely limited staff, please expect a call back on days we are open. We cannot guarantee same-day response on the days we are closed.

* STORE PHONE NUMBER: (408)252-3347

* STORE EMAIL: infocenter@yamagamis.com

* We are still receiving fresh product weekly.

* We are currently limited to stock on hand. No inquiries or special orders at this time.

Thank you for your patience as we adjust our business to meet the current situation. These are strange times, but we are committed to serving our customers and our community to the greatest of our ability. We are taking things day by day and recalibrating as required. You can find the most up-to-date information about nursery operations on our voicemail, social media, and website.

Stay safe, stay healthy, and most of all, happy planting!

Today's Victory Garden -

Let food be your medicine and medicine be your food.
~ Hippocrates

The days are growing longer, the soil is growing softer, and despite the rain, the sun is shining brighter - spring is upon us! Here at the nursery, veggies are in full swing, with large shipments arriving weekly. Do your table, your health, and your soul some good by planting a Victory Garden.

Victory Gardens hail back to another unusual time in our history. During World War II, American families were encouraged to ease the burden on stressed supply lines by growing their own produce at home. By 1944, Victory Gardens produced 40 percent of all vegetables grown in the United States.

There are many victories to be had in today's victory garden. Save money. Teach yourself or your kids a skill. Fight hunger. Promote physical (and mental) health. Help the environment. Not last or least, avoid trips to grocery stores for items you can easily produce yourself.

With a little elbow-grease and some good old-fashioned know-how, you can get growing today!

What You'll Need

A sunny spot.

Most vegetables need at least 6 hours of direct sunlight. This can be either a dedicated part of your yard, or some strategic containers on a patio or balcony. You can grow a Victory Garden in a small space - in fact, that's the whole point!

Soil.

The foundation of every garden! Start with your own garden soil, or potting soil for containers.

Soil Amendments.

You'll mix these in with your garden soil or potting mix before planting. What you need depends on what you're growing. A few of our favorite amendments for fruit and veggie gardens include:

G&B Harvest Supreme - The gold standard for most fruits and veggies.

G&B Acid Planting Mix - For acid-lovers like Blueberries.

G&B Purely Compost - Great for heavy-feeders like Corn and Tomatoes

G&B Raised Bed & Potting Mix - A lightweight and nutrient-rich mix formulated for raised beds.

Fertilizer.

These provide quick and easy nutrients for baby plants to access. Again, what you need depends on what you're growing. Our recommendations include:

Mykos - Don't skip this. Not technically a fertilizer, Mykos gives plants a shortcut into the surrounding microbiome, which promotes strong roots and healthy growth. Highly recommended!

G&B Tomato, Vegetable, & Herb Fertilizer -Helps produce abundant, tasty, and nutritious crops. If you get no other fertilizer for your Victory Garden, get this one.

G&B Citrus & Fruit Tree Fertilizer - Don't forget to count existing Citrus trees as part of your Victory Garden! Spring is a great time to feed them for optimal growth during the summer.

G&B Rhododendron, Azalea, & Camellia Fertilizer -This is great for acid-lovers like Blueberries, Raspberries, Blackberries, and Huckleberries.

Plants!

For more on what to put in your Victory Garden, keep reading…

What You'll Grow

Plants Or Seeds?

Yamagami's carries both plants and seeds, so which should you plant in your garden?

Best answer: why not both?

Utilize plant starts for varieties that are either difficult to start from seed (Peppers can be tricky), take too long to start from seed (Tomatoes should have been started in February), or that you'd like to harvest soon.

Seeds are great for plants that are difficult to transplant (like Radishes) or that mature fairly quickly (like Mesclun Lettuce), as well as for summer growers like Corn and Squash that can go into the ground late April through mid-May.

Plants To Eat Now

Most greens need about 45 days to reach full maturity, but in a pinch, you can eat the baby leaves in about a month. If you start with plants instead of seeds, you can start eating from your Victory Garden even sooner than that!

Here are some plants we have in stock that you can put in the ground now, and on your table in just a few short weeks:

- Arugula
- Mesclun (for cut-and-come-again salads)
- Cilantro
- Chives
- Mint
- Radishes
- Mizuna
- Spinach

Plants To Eat Later

Vegetables that grow big roots or fruits need about three months to mature. Plant them in your Victory Garden now to ensure bountiful harvests this summer.

Yamagami's currently has these warm-weather favorites in stock, with more arriving every week:

- Beans
- Eggplant (Aubergines)
- Summer Squash, including Zucchini
- Tomatoes
- Peppers
- Cucumbers
- Strawberries

How You'll Put It Together

Detailed instructions depend on what you are planting. That being said, these basics work well for a majority of plants:

1) Water your starter plants well before transplanting.

2) Create a soil blend by mixing 1 part your garden soil (or potting soil), 1 part soil amendment, and the recommended amount of your chosen G&B fertilizer.

3) Dig your planting hole(s) as high and twice as wide as the rootball of your plant.

4) Sprinkle Mykos into the bottom of your planting hole (consult package for quantity and further instructions).

5) Gently remove the plant from its container. If the roots are tangled or tight, loosen them with your fingers or garden shears.

6) Place plant so the top of the rootball is level with (or slightly higher than) the top of the planting hole.

7) Backfill planting hole with your soil blend, tamping down as you go.

8) Water thoroughly. For an extra boost, use a solution of SUPERthrive. Use this solution again in 1 week.

9) Check soil moisture daily before watering again. Water only if soil feels barely damp 2 to 3 inches down. Don't drown your new plants!

The Yamagami's website has detailed instructions for both planting from seed, and for planting fruits, vegetables, herbs, and more! For detailed instructions, please consult the Guides at www.yamagamis.com/garden-guides.

Deals 'N Steals!

* FREE and Half-Price Delivery - Deliveries to Cupertino and Saratoga are currently FREE for purchases over $50.00, half-price to all other zip codes. We deliver Tuesday through Saturday. Take advantage of our reduced rates and let us bring your next garden project to you!

* Soil Promo - Thursday, March 26 through April. G&B Planting Mix and G&B Harvest Supreme: Buy 3 get the 4th bag FREE. Mix and match for the perfect combo!

* Gift Certificates - Buy a $50 gift certificate and receive a FREE $10 bonus card to use on any purchase that exceeds $40.00. CAN be used with the gift certificate. Buy over the phone. We can mail you the gift certificate, file it under your name until you are ready to use it, or you can pick it up curbside.

* Veggies, Color, and Cacti -10% off 10 or more 4" and 6packs. 20% off 20 or more 4" and 6packs. Mix and match!

Featured Recipe:
Simply Satisfying Chicken and Rice

The writer created this recipe when her son was first born, as a way to get something healthy and delicious on the table in under an hour. It's super easy, uses minimal ingredients (saving you a grocery store run), and makes your house smell like home. Bon Appetit, from our family to yours...

Serves 4

Ingredients:
FOR CHICKEN:

• 4 bone-in, skin-on chicken thighs*
• 1 yellow onion
• 1/2 tsp ground coriander
• 1 tsp Italian seasoning
• Salt and Pepper
• 1/2 c dry white wine (Sauvignon Blanc or dry vermouth works well)

• 1 tsp olive oil
• 1 c jasmine or basmati rice
• 1 to 1 1/4 c water

Equipment
Large skillet with lid
Saucepan with lid OR rice cooker (if you have one)

1. Place skillet over medium-high heat and allow to heat for a few minutes.
2. While your skillet is heating, season the skin-side of your chicken thighs with salt, pepper, and half of the ground coriander.
3. Add the chicken to the skillet, skin-side down. Turn the heat down to medium.
4. Place saucepan over medium-high heat. Add the olive oil and the rice. Stir to coat.
5. When the rice and oil start sizzling, add the water. When it starts to boil, cover the saucepan and turn the heat down to the lowest setting.
6. Peel and chop the onion, as finely or as coarsely as you prefer.
7. Add the onion to the skillet with the chicken. Add a dash of salt to "sweat"the onions (get them to release their water, rather than caramelize).
8. Add Italian seasoning to onions. Stir to mix.
9. Add dry white wine. Stir to mix, then place lid on the skillet and turn heat down to medium-low.
10. Set your timer to go off in 30 minutes.
11. Check the chicken. If the juices run clear when the meat is cut, it's ready. If not, set the timer for 5 minutes, then check again.
12. Serve chicken, onions, and sauce on top of rice. Enjoy!

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